The Return of MM

Not Marvelous Monday (although today was pretty awesome)…but, Meatless Monday!

I woke up early yesterday morning and got my meals all planned out for the week.  With the chill in the air, I was ready for some autumn recipes!

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My meals have been lacking in the greens and veggies this past week, so I stocked up!

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This morning, I headed to the gym for a workout.  My trainer actually got a promotion so I started with a new trainer today.  It was a good workout, but I could definitely tell that I am not fully recovered from last week’s illness.  Even more reason to be eating lots of vitamins and veggies!

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After my workout, I swung by Whole Foods to pick up a probiotic (Good Belly is my favorite and I am hoping that it will get my stomach back under control).  My store just opened a smoothie bar and I happily sucked down a Caribbean Green post-workout drink on my way back home.

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While the BOY clicked away on his computer, I got started on fall soup.   It was exciting to pull out my soup pot again!

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This recipe is chock full of veggies, beans, and lentils complete with kale and cabbage.

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Perfect to keep you warm on those chilly fall days!

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Unfortunately, this pictures doesn’t do the soup justice because we rushed out of the house this afternoon to head downtown to meet with a photographer for our wedding.  I am confident that his photos will be much better looking than mine : )

Combined with this Autumn Chopped Salad, it’s going to be an exciting week of fall eats!

What is your favorite soup recipe?

What do you eat for Meatless Monday?

 

Meal Planning 10/05/14

Sunday: Buffalo Turkey Chili

Monday: Out to Eat

Tuesday: Sweet Potato Bar (with chicken and broccoli)

Wednesday: BBQ Pork and Veggies

Thursday: Leftovers

 

Lentil, Bean, and Kale Soup (aka Autumn Soup)

Slightly adapted from Glow Kitchen

Ingredients

1 bunch kale leaves

1 can (15-1/2 ounces) black eyed peas, rinsed

¼ cup red lentils

¼ cup green lentils

1 medium onion, diced

3 small carrots, diced

1/2 cabbage, chopped

2 garlic cloves, whole (or chopped)

1/2 red bell pepper, diced

28 ounces canned crushed tomato

3 tablespoons tomato paste

2 tablespoons soy sauce

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper to taste

2 tablespoons olive oil

2 -3 cups water (or veggie stock)

Directions

Sauté the diced onions, carrots, cabbage, and red pepper with garlic cloves in olive oil until they start becoming soft. Chop kale leaves and add them to the pan. Sauté another 5 minutes. The kale leaves will lose their volume. Next add tomato paste, mashing it with a spatula to disperse throughout. Once evenly combined, add the crushed tomatoes, lentils, and beans. Season with salt, pepper, oregano, basil, cumin, red pepper flakes, and soy sauce.

Add water/veggie stock so that there is a 2-inch difference between the top of the water and the top of the mixture. Bring to a boil.  Then lower to a simmer cooking for 50-60 minutes until carrot and kale leafs are soft enough to eat.

Serve warm with crusty bread or freeze for later.

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7 thoughts on “The Return of MM

  1. I’m starting to realize how easy it is to throw tons of veggies/beans into a pot and make delicious healthy soups! You just have to be willing to experiment with spices 🙂 this is the perfect example! looks amazingly healthy – a great way to avoid illness – something I’m in desperate need of haha

  2. Veggie soup is my favorite. It’s so easy to throw everything and pot, and it’s always awesome. You can’t go wrong. I need the weather to cool down, so I can make some more soup!

  3. That soup looks delicious!! Everyday is meatless for me but what I ate tonight was: Big kale salad with beets, almonds, and feta with a dill garlic vinaigrette. Some oven fries(not really fries but potatoes cut in wedges baked with Olive oil and rosemary and tofu. It was delicious!! 🙂

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